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Heriansyah, Ivan
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Potential of Vanname Shrimp Skin Astanxanthin Hydrolyzate as Alpha Glucosidase Enzyme Inhibitor Heriansyah, Ivan; Karnila, Rahman; Buchari, Dewita
Jurnal Perikanan dan Kelautan Vol 28, No 3 (2023): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.28.3.367-371

Abstract

The purpose of the study was to analyze hydrolysate astaxanthin as an inhibitor of the enzyme alf glucosidase. The method used is an experimental method by applying a Complete Random Design (RAL) The treatment used is a concentration of different papain enzymes, consisting of 3 treatment levels namely t1 (3%), t2 (6%), and t3 (9%). Observations made are 1) proximal analysis; 2) analysis of hydrolysate astaxanthin and its antioxidant activity; 3) analysis of the inhibition test of the enzyme alpha glucosidase and its inhibitory mechanism.  The results showed that the proxmat of vanname shrimp skin flour is; water content (9.20% bb), ash (31.46% bk), fat (1.64% bk), protein (37.60% bk), and carbohydrates (29.29% bk) (by different) with a yield of 36.22%. The highest astaxanthin content at the 3% papain enzyme concentration of 3.57 μg/g with the best antioxidant activity has the smallest IC50 value of 88,793 ppm and astaxanthin shows inhibition activity of alpha glucoside enzyme by 49.38% - 58.87% and astaxanthin has a competitive enzyme inhibition mechanism resulting in a decrease in postrandial blood glucose levels
Potential of Vanname Shrimp Skin Astanxanthin Hydrolyzate as Alpha Glucosidase Enzyme Inhibitor Heriansyah, Ivan; Karnila, Rahman; Buchari, Dewita
Jurnal Perikanan dan Kelautan Vol. 28 No. 3 (2023): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The purpose of the study was to analyze hydrolysate astaxanthin as an inhibitor of the enzyme alf glucosidase. The method used is an experimental method by applying a Complete Random Design (RAL) The treatment used is a concentration of different papain enzymes, consisting of 3 treatment levels namely t1 (3%), t2 (6%), and t3 (9%). Observations made are 1) proximal analysis; 2) analysis of hydrolysate astaxanthin and its antioxidant activity; 3) analysis of the inhibition test of the enzyme alpha glucosidase and its inhibitory mechanism. The results showed that the proxmat of vanname shrimp skin flour is; water content (9.20% bb), ash (31.46% bk), fat (1.64% bk), protein (37.60% bk), and carbohydrates (29.29% bk) (by different) with a yield of 36.22%. The highest astaxanthin content at the 3% papain enzyme concentration of 3.57 μg/g with the best antioxidant activity has the smallest IC50 value of 88,793 ppm and astaxanthin shows inhibition activity of alpha glucoside enzyme by 49.38% - 58.87% and astaxanthin has a competitive enzyme inhibition mechanism resulting in a decrease in postrandial blood glucose levels.
Potential of Vanname Shrimp Skin Astanxanthin Hydrolyzate as Alpha Glucosidase Enzyme Inhibitor Heriansyah, Ivan; Karnila, Rahman; Buchari, Dewita
Jurnal Perikanan dan Kelautan Vol. 28 No. 3 (2023): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The purpose of the study was to analyze hydrolysate astaxanthin as an inhibitor of the enzyme alf glucosidase. The method used is an experimental method by applying a Complete Random Design (RAL) The treatment used is a concentration of different papain enzymes, consisting of 3 treatment levels namely t1 (3%), t2 (6%), and t3 (9%). Observations made are 1) proximal analysis; 2) analysis of hydrolysate astaxanthin and its antioxidant activity; 3) analysis of the inhibition test of the enzyme alpha glucosidase and its inhibitory mechanism. The results showed that the proxmat of vanname shrimp skin flour is; water content (9.20% bb), ash (31.46% bk), fat (1.64% bk), protein (37.60% bk), and carbohydrates (29.29% bk) (by different) with a yield of 36.22%. The highest astaxanthin content at the 3% papain enzyme concentration of 3.57 μg/g with the best antioxidant activity has the smallest IC50 value of 88,793 ppm and astaxanthin shows inhibition activity of alpha glucoside enzyme by 49.38% - 58.87% and astaxanthin has a competitive enzyme inhibition mechanism resulting in a decrease in postrandial blood glucose levels.
Potential of Vanname Shrimp Skin Astanxanthin Hydrolyzate as Alpha Glucosidase Enzyme Inhibitor Heriansyah, Ivan; Karnila, Rahman; Buchari, Dewita
Jurnal Perikanan dan Kelautan Vol. 28 No. 3 (2023): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The purpose of the study was to analyze hydrolysate astaxanthin as an inhibitor of the enzyme alf glucosidase. The method used is an experimental method by applying a Complete Random Design (RAL) The treatment used is a concentration of different papain enzymes, consisting of 3 treatment levels namely t1 (3%), t2 (6%), and t3 (9%). Observations made are 1) proximal analysis; 2) analysis of hydrolysate astaxanthin and its antioxidant activity; 3) analysis of the inhibition test of the enzyme alpha glucosidase and its inhibitory mechanism. The results showed that the proxmat of vanname shrimp skin flour is; water content (9.20% bb), ash (31.46% bk), fat (1.64% bk), protein (37.60% bk), and carbohydrates (29.29% bk) (by different) with a yield of 36.22%. The highest astaxanthin content at the 3% papain enzyme concentration of 3.57 μg/g with the best antioxidant activity has the smallest IC50 value of 88,793 ppm and astaxanthin shows inhibition activity of alpha glucoside enzyme by 49.38% - 58.87% and astaxanthin has a competitive enzyme inhibition mechanism resulting in a decrease in postrandial blood glucose levels.
Potential of Vanname Shrimp Skin Astanxanthin Hydrolyzate as Alpha Glucosidase Enzyme Inhibitor Heriansyah, Ivan; Karnila, Rahman; Buchari, Dewita
Jurnal Perikanan dan Kelautan Vol. 28 No. 3 (2023): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The purpose of the study was to analyze hydrolysate astaxanthin as an inhibitor of the enzyme alf glucosidase. The method used is an experimental method by applying a Complete Random Design (RAL) The treatment used is a concentration of different papain enzymes, consisting of 3 treatment levels namely t1 (3%), t2 (6%), and t3 (9%). Observations made are 1) proximal analysis; 2) analysis of hydrolysate astaxanthin and its antioxidant activity; 3) analysis of the inhibition test of the enzyme alpha glucosidase and its inhibitory mechanism. The results showed that the proxmat of vanname shrimp skin flour is; water content (9.20% bb), ash (31.46% bk), fat (1.64% bk), protein (37.60% bk), and carbohydrates (29.29% bk) (by different) with a yield of 36.22%. The highest astaxanthin content at the 3% papain enzyme concentration of 3.57 μg/g with the best antioxidant activity has the smallest IC50 value of 88,793 ppm and astaxanthin shows inhibition activity of alpha glucoside enzyme by 49.38% - 58.87% and astaxanthin has a competitive enzyme inhibition mechanism resulting in a decrease in postrandial blood glucose levels.
Co-Authors Dewita Dewita Karnila, Rahman Karnila